From Real Simple, January 2008
- Tablespoon olive oil
- 3 cloves garlic, chopped
- 7 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon crushed red pepper flakes (optional)
- Kosher salt to taste
- 1 pound angel hair pasta or thin spaghetti
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 cup flat-leaf parsley, chopped
- 1/4 cup unsalted roasted almonds, chopped
- 1/2 cup grated or shredded Parmesan
Heat the oil in a large saucepan or Dutch oven over medium-high heat
Stir in the garlic and cook for 1 minute. Add the broth, red pepper (if using) and salt and bring to a boil.
Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente. Check package for approximate cooking time. Stir in the chickpeas and parsley.
Divide among individual bowls and top with the almonds and Parmesan.
Serves 4.
Rehfwitz Recipes 